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Sunday, April 15, 2012

Not So Bad For You Peanut Sesame Noodles

I have been trying to find some more quick and easy dinner recipes that we can whip up on a week night using things we have on hand in our stockpile/fridge/freezer. When I saw the original recipe from Scattered Thoughts of a Crafty Mom, I knew this was something we would love and could add to our regular rotation of week night meals.

I easily adapted this to work with what we like and what I had on hand. We ate it hot but it was even better cold as left overs the next day. I was shocked at how flavorful it was using such simple and relatively light ingredients. It is like the little bit better for you version of Thai take out.

By breaking this recipe up into eight servings, each serving is only 6 Weight Watchers points plus. Not too shabby if you ask me. It made for tons of left overs which was perfect for lunches the next day.

2 garlic cloves, finely chopped (I used the equivalent in our minced garlic from the fridge)

1 Tbsp lemon juice

3 tsp dark sesame oil

13 oz uncooked whole wheat spaghetti noodles (a regular sized box)

6 small carrots, finely shredded (or any other veggies you like)

1 1/2 cups frozen peas (or any other veggies you like)

Crushed peanuts for topping (optional)

1.) Combine the chicken broth, soy sauce, peanut butter, and garlic in a saucepan and bring to a boil. Turn down the heat and simmer for 15 minutes. I found it took a little while for the peanut butter to dissolve into the mixture but it eventually did.

2.) Turn off the heat and stir in the lemon juice and sesame oil.

3.) While the sauce is simmering, boil and the pasta according to the directions on the package, drain and set aside.

4.) Add the cooked noodles and veggies to the sauce and toss until evenly coated.

5.) Top with crushed peanuts and serve warm. (But is just as good or even better served cold the next day). We also added some left over chopped up chicken to ours the next day too.

Enjoy!

This is what we had left over after Justin went up for seconds and even thirds!

Make sure you stop by this week's Mealtime Monday and link up any amazing recipes you have been working on lately.